Monday, March 28, 2011
Chocolate Cream Pudding Pie
1 pre-made (I know, I know!) shortbread pie crust
2 boxes of Jell-O Instant Chocolate Pudding
1 tub (8 oz.) of Cool Whip (divided)
1/8 cup semi-sweet chocolate chips (crushed)
-In a large mixing bowl, whisk together the pudding mixes and the milk until firm. Fold in the cool whip until combined. Spoon into pie crust, cover and refrigerate for 4 hours or so. When ready to serve, frost with the remaining cool whip keeping about an inch or two away from the edge. Sprinkle with crushed chocolate chips. Serves 8. Enjoy!